New Zealand Wine

The history of New Zealand wine-making dates back to the 1800s when settlers planted vines and some commercial wineries began to surface. But the industry never really took off as it did in Australia and other parts of the world at this time. When Phylloxera struck the country, as it did elsewhere, the known “cure” was to graft American root stock onto European vinifera, which repelled the louse. However, New Zealand took a more direct approach and decided instead to just source all their vines directly from America. which was costly and time-consuming. There were also very loose quality standards when it came to wine production. Sugar and water were allowed to be added to bulk out the wine. As a result, into the 20th century, most New Zealand wine was shunned in favor of Australian imports.

There was also a form of Prohibition enacted around the same time as it was in the US, in the 1920s. While alcohol was not banned outright, there were several government measures put forth to Read more »

The history of New Zealand wine-making dates back to the 1800s when settlers planted vines and some commercial wineries began to surface. But the industry never really took off as it did in Australia and other parts of the world at this time. When Phylloxera struck the country, as it did elsewhere, the known “cure” was to graft American root stock onto European vinifera, which repelled the louse. However, New Zealand took a more direct approach and decided instead to just source all their vines directly from America. which was costly and time-consuming. There were also very loose quality standards when it came to wine production. Sugar and water were allowed to be added to bulk out the wine. As a result, into the 20th century, most New Zealand wine was shunned in favor of Australian imports.

There was also a form of Prohibition enacted around the same time as it was in the US, in the 1920s. While alcohol was not banned outright, there were several government measures put forth to discourage its consumption. There was a ban on the sale of alcohol in shops and restaurants that lasted into the 1950s, and supermarkets couldn’t sell liquor till the 1990s.

By the 1970s, however, many factors changed the attitude toward wine in New Zealand. Less meat and dairy was being exported, so more attention was paid to agriculture, and in turn, wine cultivation. The “six o’clock swill,” where pubs were only allowed to be open an hour after the work day and closed all day Sunday, was ended. Restaurants were now allowed to have BYOB licenses. More interest was paid to high quality varietals, rather than planting for high yield purposes. And finally, stricter regulations were placed on the addition of sugars and water to wines.

Today, the New Zealand wine industry is thriving. Diverse climates and terroirs, in this, the most southerly of the world’s wine countries, make it possible to grow a large variety of grapes and produce in many styles from sparkling to sweet. The pride of the country in recent years has been its Sauvignon Blanc, particularly from the Marlborough region. Leading the reds is Pinot Noir, most notably also from Marlborough as well as Central Otago and Martinborough. Hawke’s Bay, where the country’s first grapes were planted, is known for its Bordeaux varietals as well as fine productions of Syrah.

The familiar names of New Zealand wine – Marlborough, Hawke's Bay and the like – are about to get more popular in South Korea.
This past Saturday New Zealand Winegrowers announced the conclusion of a trade agreement with South Korea which will end tar...

New Zealand's most prominent wine region received rather tannic news recently when the nation's government announced plans to adopt the recommendations of a forum on alcohol advertising and sponsorship.

Reports from the double-barreled southern duo of sun-guzzlers are positive, for now.
Both New Zealand and Australia's news outlets are posting stories about winemakers who say this years harvest could lead to some great wines.

Wine is the bridge between two countries and a whole lot of water.
Later this month and into June, the new Zealand Chamber of Commerce in Korea is scheduled to host two wine festivals – one in Seoul, the largest city in Korea; and one in Busan, Korea...

Where there's a will, there's a Way.
David Way, a student in the Institute of Master of Wine's Study Programme, won the inaugural Family of Twelve Essay Scholarship, an award given by New Zealand wine fraternity Family of Twelve. Way won the award, ac...

Water like color to the pour. Very light and crisp. Hints of slight citrus hide behind a very mineral-like aroma. Taste of fine minerals that dissipate with time and turn more into a fruity, citrus phase, finally ending with a dry, satisfying finish. ...

The 2011 is similar to their 2010 in flavor profile; citrus, green apple and lots of fruit. Nice amount of acid. The wine tastes German with its mineral and acid and fruit combination. Many Chardonnays lack acid balance--This one is perfect. My rating...

Pinot Noir is my favourite red wine but therefore I am very fussy when it comes to how good this is and although it has that raspberry warmth through and through, it just lacks that certain refinement to be great. Perhaps just a little too much on the ...

Filled with chicken, mushrooms, water chestnuts and carrots, these Chicken Lettuce Wraps from Kendra Doss of Smithville, Missouri are both healthy and yummy. The gingerroot, rice wine vinegar and t... Read more »

The ideal chutney balances sweet, spicy, and savory, and that’s what we’ve done with this plum version. The mustard seed and currants play off each other for a condiment that’d dress up anything fr... Read more »

Make this rub ahead of time and store in the freezer up to 4 months. The rub is a rich combination of Melitta coffee, ancho powder, brown sugar, garlic powder, cinnamon, salt and peppercorns. Read more »

This vinaigrette is an ideal pairing for our Classic Cobb Salad , but it would also be great on a plain green salad or as a marinade for chicken.
This herbed vinaigrette has a nice tang from must... Read more »

Cherries and duck are usually paired on menus at white-tablecloth restaurants, but here we layer them in a crusty baguette with peppery greens and sweet cheese for a more relaxed, portable version.... Read more »